Smoked Salmon Quiche
May 03, 2016
For the Crust:
- 2 Cups of Ground Almonds (240g)
- 1 Egg
- 2 Tablespoons of Melted Coconut Oil
- Pinch of Coarse Salt
For the Filling
- 75g of Smoked Salmon
- 1 Sprig of Fresh Dill
- 30g of Spinach
- 5 Eggs
- 150ml of Unsweetened Almond Milk
- Coarse Salt & Pepper
This is such a lovely lunch for Spring or Summer. It’s protein packed and full of omega-3’s with a light and crumbly almond crust and fluffy egg and smoked salmon filling. The smoked salmon cooks so it’s perfectly flaky and there’s loads of fresh dill for extra flavour. It’s also perfect for making ahead if you’re having people over or if you want to pop a leftover slice in your lunchbox.
Preheat the oven to 180’C.
Combine all of the crust ingredients and mix well. Grease a 9-inch pie tin well with coconut oil. Press the crust mixture tightly into the dish and up the sides.
Bake at 180’C for about 15 minutes until lightly golden, then set it aside to cool a little.
Chop the smoked salmon into small chunks and finely chop the spinach and dill.
Combine the 5 eggs and almond milk and add a good pinch of coarse salt and pepper, whisking well.
Scatter the salmon, dill and spinach over the pie crust evenly and pour the egg mixture in on top. Bake at 180’C for about 30 minutes, or until set.
Let it cool for about 15 minutes before slicing and serving.